Charred Seasonal Vegetables

  • Cooking Time10 mins
  • DifficultyEasy
6 baby beetroots
4 courgettes
4 baby aubergine
8 baby carrots
6 baby squash
4 shallots
½ tsp Chia seeds
2 tbsp sunflower seeds
1 tbsp pumpkin seeds
110g yoghurt
½ cup garlic flowers

1. Wash all the vegetables well. Toast the seeds and nuts in a pan until fragrant.

2. Place all the vegetables onto a hot char-grill, (larger ones first). Close the lid of the BBQ. Leave for about 8 mins. Open and turn.

3. The aim is to try and burn off all the skins. Once tender remove and scrape off the burnt outsides. Randomly chop vegetables, mix together in a bowl with salt, oil and place on a plate.

4. Spoon over the yoghurt, and sprinkle with seed mix. Finish with garlic flowers.

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